Don't go thinking this is some kind of
posh burger that doesn't relate right, it's still filthy and naughty and gorgeous and
sumptuous but it's got elegance and it's a bit different. You could swap pork out with lamb or
beef and you could swap stilton out for cheddar or whatever melts beautifully, but this combo
works hard. And also, this recipe is for one. You can of course double it or quadruple it,
but it's quite nice to do a recipe for one, something for you. I've got lovely pork mince from
the butchers, it's from a free-range pig okay, that makes all the difference. Now look over
the last 50 years burgers have had a bad rep for being the icon of junk food. That's
because when you're working with mince meat you don't know what's in it, but when
you go to your lovely butcher and you order 150 grams of freshly minced pork shoulder from
a free-range pig it's going to be next level, straight away, so you're already in the Premier
League of patties, of burgers right? So all I'm going to do is just season this pork mince
with a little pepper and a little salt. And you want it to be just a little
bit bigger than your bun okay, because it's going to shrink. So that
goes into your pan on a medium-high heat. I'm going to add a little bit of olive
oil just to get it going. We're going to cook that for about two and a half minutes on
each side until it's golden and caramelised. Beautiful. For me the thing that links the
pork and the stilton together is the humble pear. Just remove the little stalk and I'm
going to just slice it as thinly as I can. The sweetness from the pear just works with
the funk of the stilton and the savouriness of the pork. I'm gonna just dress it like a typical
salad, little bit of red wine vinegar goes on top, a little pinch of salt and pepper,
and a little extra virgin olive oil. And then we'll put a nice little handful of
our mixed salad in there, just toss it up, and the acid from the vinegar will
stop the pears from discoloring. So, patty's been cooking for a couple of
minutes, let's just flip it. Over it goes. So look, simple so far but just
you wait, what happens next is what makes this. Your bun. I like a nice
stodgy spongy bun, this is a brioche bun. So I'm gonna go face down in here and that will
start to suck up all those lovely juices that have rendered out of the burger. So that's
nice and lightly done and then we're going to put them on their backs as well. Just apply
a little bit of pressure to it like that. And then I'm going to take these out, and look at
that, I love the way it sort of just blisters on the top like that, beautiful. Okay so we're back
to the patty, the last flip can you see the colour we've got on this burger? Now the magic is about
to happen, 30 grams of quality stilton and we're gonna go into the pan with it. And as it starts
to melt we're going to put the Burger on top and it's just going to coat and shine up this amazing
burger. Look at it! It's just kind of caramelising and getting crispy on top of there. We'll start
now layering a little bit of our mixed leaf salad and our pear on the bottom like that. Then I'm
just going to place the burger on the bun okay, but then in the pan here is all the crispy bits
and I'm going to put the bun in here to mop it all up, we're going to waste nothing. Can you see
that? It's sizzling away and it's gone crispy. And then just a few more bits of your gorgeous pear,
shove all the greens in on the top of the patty. And that my friends just needs to be attacked in
the only way I know how. Juicy, pungent, sweet, feels naughty, but it's classy naughty. So for
all you burger lovers try something new, widen some of the flavour combinations. Pear stilton
and pork you know it makes sense. Delicious. I'm gonna make the most delicious scrumptious
thing that comes in a bun that me and Jools love at the weekend. It's full of colour it's
succulent and tasty and it's my aubergine burger it is utterly delicious. Pan goes on, medium-high
heat, get your lovely aubergine and I want you to cut down the length of it. I take this end off
first. Go for about two centimetres which is that, and carefully just go all the way through like
that, and like that. So we've got our two slices, if you've got a little bit of a stalk there we
can just take that off. Season this with salt and press it down. That'll start to break down the
aubergine. So these two slices go straight in the pan dry, and that's going to make them toasty and
a little bit smoky and most importantly cook it so it's silky soft. The offcuts don't worry, put
them back together. These will go in the fridge we'll use them for soups, stews, pasta sauces, it
won't go to waste. But I will take now Parmesan... mozzarella. So first up with the Parmesan I'm
going to grate some of that and that's going to become the outer crispy bit of the aubergine
later, okay? So I've got buffalo mozzarella, it melts beautifully, and I'm just going to cut
into 4 lovely slices. Then I'm going to use some sun-dried tomatoes, 2 nice big ones. Now the thing
I love about sun-dried tomatoes is the sweetness. Slice that up. A little goes a long way. And
then as we're doing classic Italian flavours, we can only add to that with beautiful basil.
So just a little plump handful like that. And now turn the aubergine. So nothing in this pan
at all, but see that? We're getting that lovely toasty char which is lovely. Press it down. Just
toast them like that for 3 minutes on each side. Now we're going to give it a coating so for
that we need eggs, 1 lovely free-range egg, and that's gonna stick grated Parmesan to this creamy
smoky aubergine right? So just beat up the egg. Hit it up with some black pepper. And grate the Parmesan. That is going to be our
outer coating of the aubergine. So as this comes up to 3 minutes it's looking good, you can tell
that it's cooked by the fact that it's nice and bendy now right? The dry-frying is genius, you're
not sort of soaking it up with loads of oil. So we are ready now to cover this in beautiful things.
Take it out of the pan and go hot into the eggs. Bathe it, get the fork and just stab it in there
and let the egg go through it. And then once you've done that you take it off and you lay it
into your Parmesan and do the same with this one. And then we're going to go back into the pan. A
little drizzle of oil, then we'll pick up those aubergines and we'll place them in the pan. And
slowly slowly melt the Parmesan it goes golden, it goes crisp, crispy on the outside kind
of really soft and gooey on the inside. Let that have about ooh, minute and a half?
And when I gently pick it up... oh yes. Oh! Just get the mozzarella, pop
it in the pan, next to it. Just to get a little bit of heat going through it. Just to get an ooze on. And then once it's
had like 30 seconds I'm going to place that mozzarella on one side of the aubergine like
that, and I'll do the same for these as well. This is now getting seriously exciting.
Go in with our lovely sun-dried tomatoes. Push it down. Go in with the basil just rip it on. And then when the underside has had
about the same time as the other side, then you're going to just pick this up and
squash it over like this. See? Push it like that, up the pan. Don't be polite about it, don't ohh
you know... just pick it up, fold it in half. That's your job. If it breaks, don't matter,
right? Just go with the flow. Come on! Let's get the ooze on. Right, buns. Who doesn't
love a nice burger? I'm a meat eater but this is a vegetarian dish that I would
absolutely fight for, it's delicious. So look, I'm plating up now and
we didn't start it that long ago. Let's get this on here. Look at
that. Sizzling deliciousness. And you pretty much cleaned the pan for you,
your washing up is going to be very easy. So that my friends is my aubergine burger, it's
big, it's lush, full of flavour. And that for me and Jools is gonna be great, what a lovely
little lunch. One pan to wash up, happy days. A little jazzle of balsamic. Oh yeah. That is so good. If you thought you
didn't like aubergine then give this a try, honestly, because... it's so juicy,
it's not greasy in the slightest you've got that crispy outer layer,
and then the classic Italian flavours. So that is a proper nice weekend
treat all in one pan, happy days. Hey guys! Hope you're well. Let me give you
my homemade veggie burger, it's delicious, full of colour. We're going to serve it up with
some beautiful sweet potato fries it's got three, yes three, of your five fruit and veg a day in
one beautiful meal. So let me show you how to do it now as far as getting more of the good stuff
into your body little clever swaps can be really really helpful. I've got some sweet potatoes
a really good little swap, one potato doesn't count as one of your five fruit and veg a day
but sweet potato does, and I think sweet potato with spice is delicious. Put it into nice little
wedges, 1-2 centimetre chunks, throw those into a little baking dish. Give it a little kiss of some
olive oil. Cajun seasoning, 2 teaspoons. It's a great great little cheat. Give it a nice little
mix up. So make sure they're nice and flat. This will now go in the oven for about 30-35 minutes
at 200 degrees Celsius they will be sweet, crispy, and delicious. Let me just wash my hands. So,
veggie burger. I've got 400 grams here of frozen sweetcorn and peas which of course is a classic.
Frozen veg is amazing it's nutritious, it's cheap, it's really convenient and you can have fun with
edamame beans, broad beans, broccoli, just use your imagination. I just put it under some cold
water just for like five seconds. Drain it off and then get it in a food processor. The thing that's
going to hold it together and bind it is the flour, 50 grams we need or 2 heaped tablespoons so
put that in with some pepper, and then we're going to pulse it up. Don't let it go too smooth right
keep it nice and chunky and then we're good to go. So have a little look at this, that's the texture
that I'm looking for, not pureed, like nice chunks. You can see how it comes together. So
this is enough to make 4 lovely patties. Before I do that I want to add a layer of flavour to the
outside of this gorgeous veggie patty so a little flour because that goes crispy, then I'll put yet
some more Cajun seasoning down. Get a nice large handful that's enough for a portion. Now roll
it in that spice like that and kind of form it into a little patty. Just simply pat it down like
that, look at that. I'm going to cook two today, so there you go. A little bit of olive oil goes
into a pan. Cook these for about 12 minutes, 6 minutes each side until golden and crisp.
So let me just have a little wipe down and then I'll show you what to do next.
Okay so these little patties have had about 6 minutes, let's have a little
check. Look at that so lightly golden. You can kind of pat it down and just make it
go a little bit bigger. Next job, a nice little curveball but full of flavour, a bit of tinned
pineapple. It's going to give you the most amazing eat. So just one per patty, and then the juice
we're gonna use to dress some salad put a couple of tablespoons. Red wine vinegar for tang, kiss
of oil if you want, a tiny bit of seasoning. So I'm going to take some iceberg lettuce, use any
lettuce you like but I like the iceberg. it's sweet. Try and make it as fine as you can. Get it
into that dressing and give it a nice little toss. So these patties have had about 10 minutes
now they're looking really really good, look at the colour of those pineapples that
is really really nice. With the rolls cut them in half and let's just toast it up.
Running out of space now. So there we go. Let's build these 2 awesome burgers. Cheese-wise
I'm using cottage cheese, fresh flavour. Look at the colour, colour's crazy. Got
the pineapple look at that caramelisation, imagine that. And then just a little bit more
cottage cheese, oh this is gonna be good. And look you know I'm a massive fan of beef burgers,
I love them, but it's good to change things up right? And my family love these. I love a little
bit of chilli sauce, that's an optional. And then the lid and not to forget coming in is
those gorgeous crispy sweet potatoes. With your third portion of veg, look at that. Can
you see how these have also caramelised? Got gnarly. So there you go guys that is my homemade
spiced veggie burgers with sweet potato fries, that's a picture right there, full of colour.
Let's just cut this burger in half look at that, amazing colour. it's gonna get
messy guys so let's just go for it. Mm! Sorry. That is, that's
delicious. It's properly messy. I'm loving the Cajun spice with the
sweetness of the sweetcorn and the peas. Hello lovely people it's me and the one and
only Gennaro Contaldo and we are gonna make the best ultimate Jamie's Italian burger. It's
the ultimate burger! And we wrote this together ((Yes we did)). So we have an Italian style spongy
roll, smoky pancetta, incredible secret sauce, and... hallelujah. We've got three cuts of meat
here we've got flank, we've got chuck which is my favorite cut a lovely mixture of meat and fat,
added fat quality fat, and aged trim okay so you get a lovely kind of umami sort of depth of
flavour that's gorgeous. Now we're going to add a little bit of sourdough bread to this, we're
gonna blend it. Very simple we're letting the flavour and quality of the meat come out. We're
going to season it like a steak. These onions are just heavenly with many things: thyme, bay
leaves, loads of balsamic vinegar. This is had guys about 35 minutes okay? So the patty is on,
push it down, we want it imperfect, we don't want a perfect sphere. So Gennaro, what are we going
to do next? Look this lovely pancetta, pancetta is actually... You mind if I treat you like a pig?
Yeah. So ((Oink oink!)) the pancetta comes from around here. Yeah. So this is the pancetta here
and then down here is the um... ((Nevermind the pancetta is here!)). We want a nice thick slice of
pancetta and we want the burger and the pancetta to cook in the same environment okay, because
we've got lovely smokiness there. Turn that over ((Look at that)). We're using a griddle
pan here lovely people, you could absolutely use a pan, you could use a barbecue, and what
I love the the chefs at Jamie's Italian to do is sometimes we tie up woody herbs right? It's a
nice little tip that, use herb brushes to really make it juicy and baste. I'm just going to cut
this pancetta up a little bit just so it's kind of more manageable to eat. Once we've got that
really gnarly crunchy crispy outside on the burger but it's still not quite cooked through, we put
the cheese on top. Wonderful Westcombe cheddar. Then we put a bowl on top, now that kind of
creates a little make-believe oven right? So it just starts to melt that cheese. The bacon around
it still getting crispy ((Let's have a look)). When that cheese starts to melt we can then put
the wonderful pancetta on top and we push this just to one side. So then we can just take
this lovely brioche bun. It's crunchy and spongy and therefore soaks up the juice that's
gonna come out of that burger. And let's build this burger. A lovely balsamic onions. Heirloom
tomatoes. Then the patty with the cheese and the bacon. And then my favorite, burger sauce. If
you want to see that sauce then click the link up there. There you go lovely people that is
the Jamie's Italian ((Yes!)) burger ((Yes!)) and we would serve that with wonderful fries or
polenta chips, a lovely little side salad. This is going to be messy bro. I know but it's so good I
can't help it, shall we? Yeah. One, two, three... Oh it's so good. That sauce is outrageous.
The burger's good it's not overcooked. There is no polite way to eat this. The crew
thought they were going to get some... no way. Last bit, I'm sorry. So good. Sorry you had to watch us eat all of that it was
so damn good I hope you enjoyed that recipe, tell us about your burgers tell us what you do,
there's millions of you now so subscribe, be part of the family. Until next time go into Jamie's
Italian and check out that burger. How good's that sauce? Shall we give them the secret? The
secret is... ((No no no - watching the video!)) This is a brilliant katsu style chicken burger.
So good so quick, easy, nutritious and delicious, and you've got 2 of your 5 fruit and veg a day
in one dish. So let's do it! So look we've got a lovely chicken breast here, I want to show you
how you can make your very own breaded chicken it's super easy. So to start with I've got some
nice burger buns now look this is an opportunity when you're going around the store to have a look
at the choice of burger buns, there's all kinds of ones. So look I've got three here I'm using one
for the breadcrumb, put it in a food processor and wazz it up. Takes a couple of seconds. Take
yourself some greaseproof paper, take that chicken breast and I want you to cut this in half,
basically go to the middle through the breast and you can open it out like this. Like that. I want
to season this now. And then I'm going to take some of these breadcrumbs and cover it and just
pat it like that. Now normally you'd use the flour and the eggs to stick it, we're going to use...
how can I say, "itself", to stick it right, so it saves you time and effort and ingredients. So just
literally put the breadcrumbs around lay them on themselves like that. You can do it with any meat
you like. Put this part of the parchment on top, get something flat or a rolling pin and just give
it a bash. Now by bashing it like this you're pounding the breadcrumbs that you freshly wazzed
up into the chicken, they become one right, at the same time you're making it thinner so it cooks
quicker but also you're tenderising it as well so it's like triple pleasure. So once you've given
it a bash let's have a little open up here and you can see the parts where you've got the breadcrumb
and you can see the actual chicken. So what we'll do is we'll just take this and put it back on the
parts that aren't covered. The other brilliant thing about breadcrumbing is it really takes
a little bit of meat and takes it a long way, so whereas you'd normally put one chicken breast
in a burger this is going to be more than enough for two people. Have a little look at that, things
like breaded chicken is often done for you and frozen and you never really know where the chicken
comes from, and just by learning this process you can kind of get that kind of I don't know street
food kind of vibe but you're owning it you know everything you know where it comes from. So the
pan goes on, oil in there, lay your chicken into the pan medium-high heat for about 3 minutes on
each side until golden crisp and delicious. Right let's wash our hands. Okay so we've had a clean
down. Now look the chicken's cooking beautifully now it's time to make a really beautiful exciting
and quick fresh slaw. So I'm gonna swap the white cabbage out for the Chinese cabbage but you can
use any cabbage you've got. Get a box grater give it a nice little grate-up, and you want about a
quarter of that cabbage. Then do the same with a washed carrot. We can also have fun with this okay
so you could take apple, pineapple, pear. So fill your boots, have fun, use your imagination,
and the great thing about this is this is a cool way to get more fruit and veg into your life
right we've got a bun, feels a bit of fast food, we've got the chicken you know breaded crispy
feels a little bit of fast food. Look if I turn it over now just have a little look at this, look
at that come on! Golden, sizzling and delicious. Look at that. Really really nice I'm happy with
that. So grab yourself 4 spring onions and finely slice. I like using the spring onions 'cos they're
quite mild. Normally when you do a coleslaw right they'd add mayonnaise. Now a brilliant way to make
a coleslaw more delicious but also have less fat is to use gorgeous yoghurt. 4 tablespoons. Then
I'll hit it up with a seasoning of salt, pepper, and this is where things get fun. We're going to
take some curry powder and like a little teaspoon, that'll give it that katsu Vibe, and then some
sweet chili sauce just a teaspoon. And then if you want to give it a little bit of a twang just a
little thimble of vinegar. What I love about this is sort of that creaminess and that sourness, just
makes all the veggies sing. Let's have a look at our chicken. I'll turn that off now because I know
it's cooked. I'm going to get my buns cut these in half, now just like one minute in the pan is all
you need, I just want to warm them through. Happy days. So let's plate up a nice little wadge of
the slaw. Look at that can you see how crispy that is? But look how that breadcrumb is just stuck
to it beautifully. Fine, golden and delicious. Beautiful. Just give it a nice pinch of curry
powder and happy days. So there you go guys a really quick, easy, fun and delicious katsu curry
inspired chicken in a bun. And let me show you inside that beautiful gorgeous spicy world. So you
have that juicy chicken, breadcrumbs gone crispy, then you've got the freshness of the slaw.
Right enough chatting, let's get in there. Absolutely delicious. I've got a totally epic way to upgrade your
homemade burger and I've been making burgers for years and years and you know what I think this one
might be my most exciting one yet. My loaded beef burger with sweet roasted peppers, pickles and
cheese, stuffed inside the patty and cooked with clever hacks to deliver the ultimate ooze really
is another level. So, where do homemade burgers start? With good mince meat. I've got 400 grams of
lovely minced beef. Now in a time where we're all talking about meat reduction, being healthier, I
want to give you a fantastic hack. I do this with my family we love it, we've got beautiful lentils
here. Now I know what you're thinking lentils lentils I don't like them this that and the
other, but if you just got a bowl of lentils, yeah probably they're not gonna be great. You've got to
dress them up. And in here we can use lentils and you can up the veg and reduce the meat. It's not
just good for the planet you know, it's good for you and it's good to for your wallet, triple
whammy okay. So you can just use a bowl and massage the two together. What I quite like to do
is just use a little food processor to pulse some extra flavour in. So in we're gonna go with the
lentils. These lentils you can get 250 gram packs. Then we're going to go in with the 400 grams of
the lovely mince meat. We can season that up with plenty of black pepper, a little pinch of salt,
but then we want to get some flavour in there. I've got classic pickles, pickled
onions, and little cornichons. So when you bite into the burger you're going
to get that tang. So what I'm going to do is put you know 3 or 4 cornichons into the
blender. I'm just going to pulse it up... 30 seconds. And you'll see the texture start
to change a little bit. See it change? Yeah! So as soon as that's happened
I want to divide it into 4. Let me show you the technique of stuffing
right you take that lump of mince meat just use your hands to push it out, about 15
centimetres. So about a centimetre in thickness, and I know that looks like a big burger but
we're going to fold it back on itself and we're going to stuff it, that's the whole thing
about this burger. It's literally child's play. So get those patties pushed out to roughly 15
centimetres okay? Let me just wash my hands... okay. I want to grab myself a knife. Let's get
some cornichons, little sweet pickled onions, these jarred peppers one of
these should be more than enough, and then just finely slice it like that. These are
so sweet and delicious and the colour's amazing. Look at that. And then cheddar. 25 grams per
burger is more than enough. Take a little pile of our cornichons and our pickled onions, we'll go
in with a few bits of that lovely pepper, cheese just sort of press it down. What we're going
to do is fold this meat back over the top here, very simple. So we're stuffing the sides
back up like this and then we're gathering it like a little pleat can you see? So it's not
perfect yet but we'll keep kind of pinching it right? So that's your patty that's your
stuffed patty. So let me show you this second one this one is for little Buddy,
my boy. He loves a burger as we all do. And this is the perfect job that you can
get done in advance. So let's get cooking, pan on medium-high heat. So patty in the pan we're
gonna cook that for one minute on each side. What I like to do is use the side of the pan as your
friend. As we push this patty around we push it up against the side just to get the sides nice
and gnarly as well, and you can just rotate that around getting that crispiness around there look
at that. Smells amazing. So that's had a minute, and have a little flip. As soon as it's had
a little flip let's get our mustard and we're literally gonna paint this on the burger.
Dijon mustard always great. Flip it again. Second side. What's amazing is when you put
that mustard on the patty and you cook it, it completely transforms it's not hot, it's
not overwhelming, it's not aggressive. But the flavour is absolutely amazing.
Give that a little shake. And then one last time. So it's that simple one minute
each side then one minute each side with the mustard. That's what it looks like gnarly and
gorgeous. Then get a nice bun and this is where there's another twist because we're gonna go in
to that bun like that and then we cut it in half. And then it goes back in to the pan, and you can
mop up all those juices. After about 30 seconds, a minute, it will finish off cooking that
patty beautifully, it will go golden gnarly, you'll toast the buns and you'll get a lovely
ooze from that cheese. Look at that if I just give it a little squeeze oh, gorgeous,
really really nice. So that my friends is a burger. Look at that it's exciting.
Stuffed, packed with flavour. So tasty. That tang of the cornichon and the pickled onion,
the sweet peppers, is so good with the beef. That is a brilliant one-pan wonder.
